You know that John Lewis former Head Pitmaster at Franklins and LA BBQ spilled the beans on if Franklin really uses just Salt and Pepper. In his interview with TX Monthly with Daniel Vaughn he had this to say. John Lewis and Aaron Franklin are tight too. He said the rub is Lawry's seasoned salt, black pepper, garlic powder, mustard and pickle juice. That's a pretty standard old Central Texas German Rub. My German Grandfather used the same thing but used generic season salt instead of Lawry's. I also do the same but also add white pepper, onion powder,garlic powder.
" Is there anything about La Barbecue or your history in barbecue that we didn't cover?
JL: I did want to add that I've never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that.
DV: What do you use for seasoning at La Barbecue?
JL: Lawry's seasoned salt, black pepper, garlic powder, mustard and pickle juice.
DV: Is that the rub you used at Franklin?
JL: I can't say."
https://www.texasmonthly.com/bbq/interview-john-lewis-of-la-barbecue/ 
